When discussing my blog posting strategy for November, my husband suggested that I incorporate things for which I am thankful along with recipes for your Thanksgiving feast. This past year has been one of the most challenging of my life and it’s easy to lose sight of how lucky I am. I decided to take his suggestion to heart. For the next four weeks I will be dedicating each post to one thing that I am truly thankful for. This week, I present you with:
I wasn’t there
Here’s the thing, I wrote a very long emotional post that isn’t really on brand. It comes with trigger warnings and caveats and all sorts of things. It could be seen as very inflammatory. If you are just looking for the recipe, keep scrolling, we’ll get there. If you want to see what else I have to say click here.
And highlight below to find out the password:
Thanksgiving
And now onto Scalloped Corn.
A slightly different version of this was a staple for Thanksgiving while I was growing up. I loved the creaminess of the corn combined with the mushiness of the saltines. It’s slightly sweet and very rich. It pairs well with mashed potatoes, stuffing and a slice of turkey.
When we lived up north, we would often just use our garage as a second refrigerator after the holidays. It was so cold. The day after Thanksgiving, I’d sometimes take a bowl out to the garage and fill it with leftovers. Potatoes and stuffing on the bottom, a scoop of scalloped corn on top. Turkey got added last, but only because I needed the protein, not because I wanted the flavor.
I can feel the cold concrete beneath my feet as I stood there shivering, mouth watering, scooping food into the bowl.
I would eat this everyday if I could. It’s really that good.
After the long emotional post, I have a hard time summoning the energy to write more about this. Just make it. It warms your soul and hugs you from the inside. It’s completely non-offensive and requires no trigger warning.
The Recipe:
If you liked this post and want to see what I made last Thanksgiving, check out: Whiskey Slush, Champion Apple Pie, Cherry Meringue Pie, Pumpkin Pie, and Food Roadtrip: Honey and Cinnamon Candied Yams.
When grandma made this recipe there were always a lot of people coming for dinner so this recipe was probably doubled, tripled, or quadrupled. She used some creamed corn and some whole kernel. To make it extra good she would use Ritz crackers instead of saltines. Either way, extra salt is not needed. The pimento is what makes it party fare.
I don’t think I have ever bought pimentos. Are they with the canned vegetables?
They are near the pickles and olives, I think. They come in little jars.